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Lorena Garcia's Pasta Al Forno

Introduce your kids to whole wheat pasta with some help from Lorena’s finely tuned sauce.


  1. In a steam kettle, cook pasta 2 minutes less than manufacturer's directions
  2. Drain. Do not rinse.
  3. Add pomodoro sauce.
  4. Bring to a boil then reduce heat and simmer for 5 minutes.
  5. Remove from kettle. Divide mixture into 3 each 4 inch steam table pans (12" x 20" x 4").
  6. Mix 3.5 pounds of cheese in each pan.
  7. Cover with plastic wrap and foil.
  8. Bake: Convection oven: 350° F for 30 minutes / Conventional oven: 375° F for 30-45 minutes
  9. Heat to 165° F or higher for at least 15 seconds. Uncover. Sprinkle a 2/3 pounds of shredded mozzarella cheese and 1/4 cup of chopped fresh basil over the top of each pan. Bake uncovered for 5 minutes. Hold for hot service at 135° F or higher.

Additional Serving Suggestions

  • Serve Pasta Al Forno in 20 ounce bowl.
  • Use an 8 ounce ladle or #4 scoop to portion pasta al forno


1/2 cup = 2 M/MA and 1 grain/bread

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Makes 100 (1/2 cup) servings

  • 6 lbs whole wheat rotini
  • 2 gallons pomodoro sauce (see "pair with" recipe)
  • 10.5 lbs mozzarella cheese, light



  • 2 lbs mozzarella cheese, light
  • 1 and ¼ cup basil, fresh